|4||thick cut slices of cranberry focaccia (or bread of your choice)|
|4||large CO-OP GOLD Eggs|
|1||cup whole milk|
|2||tablespoons CO-OP GOLD Honey|
|1||teaspoon CO-OP Vanilla|
|zest of one orange|
|4||tablespoons lightly-toasted pine nuts|
|4||tablespoons CO-OP GOLD Golden Sultanas|
|¼||cup CO-OP GOLD Butter|
|1||tablespoon Grand Marnier|
|confectioner’s sugar for serving|
|CO-OP GOLD Canola Oil for cooking|
Preheat oven to 300° F. Combine the eggs, milk, honey and vanilla in a large mixing bowl. Add the orange zest and stir to combine. Soak your slices of bread in the mixture for three minutes on each side. Heat one tablespoon each of butter and oil in a very large sauté pan over medium heat. Arrange slices in pan and cook for three to four minutes each side until a nice golden brown. Transfer the slices to a parchment-lined baking sheet and place in the preheated oven. Continue cooking for another six to eight minutes.
While the toast finishes in the oven, prepare the sauce. Return to the heat the same pan the bread was initially browned in. Add sultanas and pine nuts and lightly toast for an additional 30 seconds. Add ¼ cup of butter and melt. When butter is foaming, add Amaretto and Grand Marnier. Stir to emulsify and remove from heat. To serve, arrange toast on plate, sprinkle with a dusting of icing sugar and a spoonful of the Amaretto pine nut mixture. Serves four.